Preheat your oven to 400°F (200°C).

Pat the chicken thighs dry using paper towels. Season generously with salt and pepper on both sides.

In a large oven-proof skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.

Once hot, place the chicken thighs skin side down, and cook until the skin turns golden brown and crispy—about 5-7 minutes.

Flip the chicken and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set it aside.

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic, thyme, rosemary, and optional red pepper flakes. Cook until the garlic becomes fragrant (about 1 minute).

Add the chicken broth and lemon juice, stirring to combine. Let it come to a simmer for a moment to slightly reduce.

Return the chicken thighs to the skillet, skin side up, and spoon the garlic butter sauce over them.

Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Once done, remove from the oven and allow the chicken to rest for a few minutes. Garnish with chopped parsley before serving.